From my Indian Adventure....AKA Indian Cooking Class at John Micheal Kohler Arts Center!*Read entire recipe first, since you need cooked garbanzo beans and cooked rice...you may have some prep work before starting the recipe.Melt:4 T butter or coconut oil (I usually use coconut oil)Add and cook on low for 5 minutes or till translucent:1 onion, sliced

Ingredients:
2 cups long grain white rice (or brown rice)
5 oz fresh spinach (It will work with less if you don't have this much! This is a great way to use spinach that is close to going bad.)
1/2 to 1 cup fresh cilantro leaves
1 T chopped onion (or half an onion if you want more flavor)
1 garlic clove
1/2 cup water
2 T oil
3 cups hot water
salt

Directions:
1. Soak the rice for 5 minutes in warm water, rinse well and drain.
2. Combine in a blender: spinach, cilantro, onion, garlic, 1/2 cup water and about 1/2 tsp salt.
3. Heat the oil in a skillet, add rice and saute for 5 minutes, stirring constantly. When the grains begin to separate, remove from heat and drain off excess oil. Add the spinach-cilantro puree to the skillet and saute for 2 minutes. Add the hot water and salt to taste. When the mixture comes to a boil, lower the heat and cook, covered, for about 20 minutes or till rice is tender. (It will take longer if you use brown rice.)